Now, for the fried potatoes. Fried potatoes are pretty simple to make, but can be difficult to get crispy without burning. I melted a few tablespoons of butter in a skillet. Then peeled and sliced my potatoes then. Then, I put them in the skillet, poured a small amount of olive oil over the top and sprinkled with salt, pepper, minced garlic and minced onion. [I buy my spices at the Amish Store here in Branson and you can tell they are fresh and have the best flavor.] It's all about finding the right temperature to cook at. Not too hot that they stick and burn, but not to low that they take forever and get mushy. A delicious variation is to sprinkle your favorite variety of shredded cheese and crumbled [cooked] bacon over the top just a few minutes before taking out of the pan, just long enough to melt your cheese. And Voila, Loaded Fried Potatoes! Now for those garlic cheddar biscuits [also known as Red Lobster biscuits]. Here is a very simple recipe for them:
2 cups buttermilk baking mix
2/3 cup milk
1 1/2 cup shredded cheddar cheese
1/2 cup melted butter
1/2 tsp garlic salt
Thoroughly stir milk into baking mix. Then, incorporate the cheese into the dough. Now scoop dough into spoonfuls and put onto a greased cookie sheet or a sheet covered in aluminum foil, I find this works best. Melt the butter into a liquid, stir on the garlic salt, and brush over the top of biscuits. Bake at 400 degrees until tops brown and they are not doughy. Should be around 8-10 minutes. Make 6-10 biscuits depending on the size you make them.
[The key to this recipe is to make sure you use Buttermilk baking mix. It is a little harder to find, it will not taste very good if you use regular baking mix.]
If you want an easier biscuit, Wal-Mart now sells a mix that only requires water mixed in. It's called Bisquick Complete Garlic-Cheddar Biscuit Mix. It is very scrumptious.
Now for dessert. I almost forgot about dessert. I don't have any idea how that almost happened! Like I said before Matt loves anything chocolate and a few months ago I introduced him to Nutella. Now if you haven't had Nutella, I recommend you make a special trip to the store right now and get yourself a jar. Or at least put it on your shopping list for next time. For those of you who some how don't know what it is: it is comparable to peanut butter but flavored like chocolate and hazelnuts. [Yes, Heather I know you are cracking a joke about hazelnuts [nasalnuts] right about now.] So, I have been trying to come up with recipes that I can use Nutella in.
My first experiment was Nutella No Bake Cookies:
2 1/2 or 3 cups sugar
3/4 cup butter
3/4 cup milk
1 tsp vanilla
1 1/2 cup Nutella OR Peanut Butter
4 1/2 cups quick-cooking oats
In large sauce pan, combine sugar, butter, & milk.
Bring to rapid boil for 1 to 2 minutes.
Remove from heat and stir in vanilla and Nutella OR Peanut Butter.
Mix in oats, stirring until mixture just begins to cool.
Drop batter by spoonfuls onto wax paper.
|You can see that Matt has already been stealing cookies :]|
They turned out great but did not have strong Nutella flavor like I had hoped. They kind of taste like plain chocolate no bakes. Next time I am going to try mixing chopped hazelnuts into the batter. Any suggestions?
Well, I wish everyone a safe, wonderful week and Happy Cooking!
Tidbit for the Week:
Mise en place:
[MEEZ ahn plahs]
A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.